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Did You Know This About Eggs

For anyone that may not know, the BEST way to make hard-boiled eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel!"

Slow Cooker Secrets

First of all be sure to read the book that comes with your crock pot or slow cooker.

Slow Cookers come in sizes from one quart to six quarts. Be sure you buy yours with the removable liner.

Choose the right size slow cooker for the recipe, and always fill your slow cooker at least half full for best results.

To make a favorite recipe in a slow cooker just reduce the liquid by half except when your making soups.

Milk and other Dairy products may separate during periods of long cooking so always add those last.

Use half the amount of herbs you normally would. Add your spices during the last hour of cooking time.

Always cook with the lid on and resist the urge to peek except when it's time to stir.

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About Me

On March 22 2011 I made a video of the North Carolina Big Foot called Knobby and you can read all about it by Clicking Here

I have a lot of interest in the Paranormal and the unexplained and shooting the Knobby Video was one of the big experiences of my life. I also have a great Ghost Story called , " The Night The Ghost Got In " and you can read it by Clicking Here

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Preheat oven to 350°F. Grease and flour two standard 9-inch cake pans and set aside.

In a medium-sized bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer (or using beaters), cream the softened butter with the sugars until light and fluffy. Mix in the eggs, one at a time on low speed, then add the vanilla extract and sour cream. On medium speed, mix in the melted chocolate and coffee.

Finally add the dry ingredients into the wet mixture in about 2 or three batches. Mix until batter is uniform; it will look light brown and turn much darker in the oven as it bakes.

Bake for about 30 minutes, until a toothpick comes out clean. Let cool on wire rack and wrap with plastic wrap until you're ready to frost and serve cake.

For the frosting:

1. 3 cups powdered sugar

2. 1/2 cup (1 stick) butter, at room temperature

3. 2/3 cup sour cream

4. 2/3 cup cocoa powder

5. Pinch of ground sea salt

6. 1 teaspoon vanilla

In the bowl of a standing mixer, sift the powdered sugar. Cream the soft butter into the sugar until fully mixed. Add the sour cream, cocoa powder, pinch of salt and vanilla and mix on medium speed until uniform in color. Taste and sweeten if you like by adding a little more powdered sugar (I like my frosting not too sweet).

To assemble the cake:

Use a few strips of wax paper to line a cake stand or plate. Frost generously between the two layers and the exterior; I just used a spoon and made simple swirls. Serve immediately. You won't have to worry about left overs. This cake will be eaten quickly.

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Chef Thomas Byers

The recipes presented on this Blog are from Chef Thomas Byers who publishes on Hub Pages as Crazyhorsesghost. Thomas Byers has been a Chef for over 40 years.

Why Do Recipes Often Call For Toasted Almonds, And How Do I Toast Them

Toasting brings out the maximum flavor of the nut. If toasting a small amount, place the almonds in a small skillet and cook over medium heat, stirring often for 5-7 minutes or until golden brown.

Larger amounts are best toasted in a shallow pan at 350 degrees for 5 - 8 minutes or until lightly browned stirring every few minutes. Always stay close and keep a close eye on almonds when toasting because you can over cook them in a hurry.

About Thomas Byers The Author Of This Blog

Thomas Byers who is the author of this Blog has been a award winning Chef for over forty years. Byers has won many chili and barbecue cook offs over the years including the West Texas Chili Cook Off in 2001 and the North Florida Chili Cook Off in 2007. In 1998 Byers was named number 3 out of the ten best Chefs in Florida.

Winner 2001 West Texas Chili Cook Off

Winner North Florida Chili Cook Off 2007

He currently writes at Hub Pages where he shares many of his favorite recipes.

Byers is currently working on a cookbook and he has many interests including cooking, the paranormal, and social justice. Be sure to check out his writing at Hub Pages.